I've been a member for almost a year and we've thoroughly enjoyed the experience of getting to try olive oils from all over the world, particulary the novellos. We're currently enjoying southern hemisphere new oils: Chilean oils, pressed in June. The price might seem high, but for us it works out to about a dollar a day.

The Rosengarten website was still up, the last time I checked, and it appeared that they might still be taking orders for olive oil, pork, etc. but the Rosengarten Report was discontinued about two years ago. I was sorry to see it go. There was nothing quite like it.

I think this is an excellent oil, and it's so exciting to see America producing a product of this quality. That said, however, it's worth venturing abroad to sample some oils that have a more "in your face" quality than we are used to. I believe that this is a taste worth acquiring. I remember my first taste of local olive oil in Tuscany: I thought it tasted like rancid turpentine! I've come a long way since then, although certain family members (who will remain nameless) think that olive oil should lurk in the background and never announce itself too forcefully. There are so many great oils out there, from so many different producers. Try as many as you can, and find the ones that taste best for you.

We stayed in Italy at a winery/hotel called "Tenuta di Sticiano" near Marciala. In addition to grapes, they also grew olive oil and had several types. I asked the proprietor what was the difference between type A and type B. She explained that type A was a mild olive oil the way non-Italians like it and type B was a much stronger, more assertive olive oil with a slightly bitter aftertaste, the way Italians like it.

I had no idea such subtleties existed, but I should have. After all, as people become more experienced in drinking red wine, the move toward drier and more full-flavored reds, I think. The same is true among cigar smokers, I am told. (I don't smoke.) The longer you smoke, the more full-bodied you want your cigar to be. Then there are cheese buffs. The longer they eat cheese, the more they seem to quest for sharper cheeses.